1. Prepare the quinoa: rinse 30 g quinoa under cold water. In a small saucepan combine the rinsed quinoa with about 90 ml water, bring to a gentle boil, then reduce to a low simmer and cook, covered, for 12–15 minutes until the water is absorbed and the grains are tender. Remove from heat and let cool slightly.
2. Cook the chicken: place 80 g chicken breast in a small pot and cover with unsalted water (or steam). Gently simmer or steam until the chicken is fully cooked through (about 12–15 minutes depending on thickness). Ensure there are no pink parts and the juices run clear. Remove and let cool.
3. Shred and mix: finely shred the cooled chicken with two forks into very small, soft pieces suitable for baby-led weaning. In a bowl combine the shredded chicken with the cooked quinoa. Use the back of a spoon or a fork to press and slightly mash the mixture so it holds together but remains soft.
4. Form fingers: with clean hands, shape the mixture into 3–4 thick finger-shaped pieces roughly 6–8 cm long and 1.5–2 cm thick — sizes suitable for a baby grasp. Place the fingers on a parchment-lined baking tray.
5. Cook to firm slightly: bake in a preheated oven at 180 °C for 8–10 minutes just to firm the outside (optional: steam for 6–8 minutes if you prefer no oven). Allow the fingers to cool until they are lukewarm and soft — they should be tender enough to mash between two fingers.
6. Prepare the avocado: peel and cut 60 g avocado into thick wedges or long slices that a baby can hold (avoid very small pieces). For younger babies (4–6 months) you can offer a thicker, slightly mashed wedge to make it easier to gum, while older babies (6–10 months) can hold thicker wedges.
7. Serve: offer one or two chicken–quinoa fingers together with avocado wedges for self-feeding. Always supervise closely during every mouthful and sit the baby upright. Ensure the pieces are soft and cool enough before offering.

Storing

Refrigerate cooked chicken–quinoa fingers in an airtight container for up to 48 hours. Freeze cooled fingers on a tray, then transfer to a freezer bag for up to 1 month. Reheat frozen portions until steaming hot, then cool to lukewarm before serving.

Potential allergies

This recipe contains chicken, quinoa and avocado. Quinoa is a seed and some babies may react; avocado can rarely cause oral allergy or cross-reaction in children with latex sensitivity. Introduce new foods one at a time and wait a few days to watch for reactions.

Safety / Side effects

Always supervise the baby while eating, offer pieces sized and textured to the baby’s stage, avoid hard or dry pieces, ensure chicken is thoroughly cooked, and do not add salt, sugar, honey or seasonings. If the baby gags or shows signs of an allergic reaction (rash, swelling, persistent vomiting, breathing difficulty), stop feeding and seek medical help.